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Suggestions for swordfish

Charlotte, NC AKA The Queen City! The lint-filled belly button of the south.

Posts

2,928

Swordfish overcooks and dries out quickly. Try a salsa verde. The kind that is a caper, shallot, parsley, mint, anchovy, lemon juice, olive oil, etc.
Maybe sear on one side and then finish in the oven in the salsa verde.
Search online for some other Italian/caper based salsa verde recipes, not the tomatillo version.....but that might be good too.

"See... the problem here is that... my little brother, this morning, got his arm caught in the microwave, and uh... my grandmother dropped acid and she freaked out, and hijacked a school bus full of... penguins, so it's kind of a family crisis... so come back later? Great."
-Lane Myer (Definitely not as in Oscar Mayer)

One time I went to a fishing industry promotional event and they had samples of different kinds of fresh fish to taste, they were just frying cubed samples of fish plain so people to could taste the differences between the different types without adding any other flavors. I could not believe how good the fish tasted without anything added to it. Since then I just fry it in a little butter on low heat being careful not to overcook it, fish cooks very quickly and the flavor is fantastic, just remove from the pan before it begins to get dry and eat ASAP after cooking. It's better to have it just barely cooked through, still moist, than to let it get dry or overcooked. In other words as soon as the color changes it's done and ready to eat as long as the center ain't pink.

I like to grill it too with a little olive oil and herbs before cooking or grill and finish with a pan butter baste over slow heat and a little lemon juice. I like Chris' idea with an oven finish salsa verde.